Lecture 10b: PRIMARY AND SECONDARY PROCESSING Flashcards
series of steps required in converting raw farm produce into marketable or “storable” forms
primary processing
general procedures in primary processing
- Extraction of primary economic product
- Drying
- Fermentation
(extraction of primary economic product)
separating/extracting the grains from straw (rice and wheat) or hay (mungbean); applicable also to black pepper.
threshing
(extraction of primary economic product)
extracting corn kernels from cob or seeds
shelling
(extraction of primary economic product)
method of extracting fiber (jute and ramie) using a machine that crushes the wood and strips of fibers from the bark; also applicable in abaca.
decortication
(extraction of primary economic product)
alternative method of extracting fiber from ramie and jute plants; done by soaking the stalks in water to
loosen the bark and facilitate removal of non-fibrous tissues.
retting
(extraction of primary economic product)
process of extracting the fiber from the abaca leaf sheath using tuxy knives
tuxying
(extraction of primary economic product)
manual method of extracting abaca fibers from the tux
“hagutan” method
(extraction of primary economic product)
process of separating cotton fibers (lint) from the cotton seeds
ginning
(extraction of primary economic product)
method of coffee processing in which ripe berries are depulped and then dried to produce parchment coffee
wet method: coffee
(extraction of primary economic product)
method of processing coffee in which strip-harvested berries are immediately dried to produce dried berries
dry method: coffee
(extraction of primary economic product)
process of removing the hulls from dried berries or parchment coffee to produce green coffee beans
hulling: coffee
(extraction of primary economic product)
dried kernel extracted from mature coconut
copra
(extraction of primary economic product)
dried pepper without pulp; ripe berries of pepper are used
white pepper
(extraction of primary economic product)
dried whole pepper berries where both green mature and partly ripe berries are used
black pepper
process of reducing the moisture content of primary product
drying
drying is done to
a. prevent or minim attack of pathogens and insects
b. reduce rate of respiration
c. minimize broken graine during milling
recommended moisture level for rice
14% or lower
recommended moisture level for mungbean, soybean, and black/white pepper
10%
recommended moisture level for copra
6%
recommended moisture level for cacao
7%
recommended moisture level for corn
12-13%
recommended moisture level for coffee
12%
facilitate removal of mucilage from beans (coffee and cacao)
fermentation
facilitate extraction of fiber from jute and ramie
fermentation
enhance the development of chocolate flavor and destroy the bitter substance in cacao
fermentation
SECONDARY PROCESSING OF FRUITS AND VEGEABLES
a. heat sterilization
b. dehydration
c. fermentation
d. freezing
secondary processing - inactivates the enzymes that may alter the quality of the product and kill the microorganisms that can grow during storage
heat sterilization
secondary processing - method of food preservation which removes the
moisture in food by circulating hot air
dehydration
secondary processing - process of converting carbohydrates to alcohol or organic acids using microorganisms, either yeast or bacteria, under anaerobic condition.
fermentation
secondary processing - used method of food preservation permitting retention of quality of the product during long term storage
freezing
concept of Individual Quick Freezing (IQF)
lower the temperature and the shorter the time of exposure, the better the quality of the product
crucial in successful drying
-low heat
-low humidity
-good air circulation
secondary processing - used in canning, juice and puree processing
heat sterilization
